| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Asian, Main dishes, Rice, Vegetarian |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Low sodium soy sauce |
| 2 |
tb |
Dry Sherry |
| 2 |
ts |
Rice vinegar |
| 2 |
ts |
Sugar |
| 1 |
ts |
Cornstarch dissolved in 1 |
|
|
Tablespoon cold water |
| 1 1/2 |
c |
Carrots — diced |
| 1 1/2 |
c |
Broccoli flowerets |
| 1 |
tb |
Sesame oil |
| 3 |
tb |
Finely chopped garlic |
| 2 |
tb |
Chopped fresh ginger |
| 1 |
c |
Thinly sliced green onions |
| 1 |
c |
Diced red bell pepper |
| 3 |
c |
Cooked brown rice (1 cup |
|
|
Raw) |
INSTRUCTIONS
Whisk first 5 ingredients in a small bowl.
Cook carrots in pot of boiling salted water until crisp-tender, 3 minutes.
Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well.
Heat wok or large nonstick skillet over high heat until drop of water
evaporates on contact. Add oil, then garlic and ginger; stir-fry 20
seconds. Add green onions and bell pepper and stir-fry 1 minute. Add
carrots and broccoli and stir-fry until heated through, about 1 minute. Add
rice and soy sauce mixture and stir-fry until heated. Season with salt and
pepper. Transfer to bowl.
Posted to MC-Recipe Digest V1 #143
Date: Wed, 26 Jun 1996 22:51:37 -0400
From: Hobuhon@aol.com
Recipe By : Bon Appetit/February 1994
A Message from our Provider:
“Don’t confuse God’s patience with his final response”